In a small pan or skillet, cook the breakfast sausage over medium-high heat until fully cooked and no longer pink in the middle.
Once cooked, combine the sausage with the hash browns and cheddar cheese in your crock pot. Stir to combine.
In a separate bowl, whisk together the eggs, milk, pepper, and salt until homogenous. Pour the egg mixture into the crock pot and stir again until the sausage, eggs, and hash browns are fully coated in the egg mixture.
Place the lid on your crock pot and cook on high heat for 3 hours.
Serve and enjoy!
Notes
If you are going to be out of the house for a while, you can also cook this casserole on low heat for 5-6 hours.
For a spicier breakfast casserole, there are several things you can do. You can add a few drops of tabasco sauce to the egg mixture. You can also use pepper jack cheese or sprinkle a teaspoon or two of red pepper flakes into the casserole before it bakes.
This casserole is best served fresh; however, leftovers can be stored in the fridge for up to 3 days. You can reheat your leftovers in the microwave for about a minute. It is important to note that reheating this casserole will remove some of the moisture.
Feel free to add one cup of diced bell peppers or onions. You can also some sliced jalapenos.
There is no need to thaw or fry the hashbrowns beforehand since they will fully cook in the crock pot.